Fiery Corn Salad

1 teaspoon kosher salt

10 ears of corn, husks and silks removed

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon New Orleans Seasoning

1 small jalapeno pepper, finely diced

1 large red, orange or yellow bell pepper, 1/2 inch diced

1 large tomato, seeded, diced

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1. Bring a large pot of salted water to strong boil.

2. Add the corn and return the water to a boil. Cook for 8 minutes. Remove from water and then when cool enough to handle cut the corn from the cobs.

3. In a large skillet over medium- high heat, add the olive oil onion and garlic. Sauté for 5 minutes.

4. Stir in the New Orleans seasoning, jalapeno pepper, bell pepper, and corn to the sauté pan. Cook for 3 minutes.

5. Stir in the chopped tomato and sauté for 1 minute. Serve warm or refrigerate until ready to serve.

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